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    You are in: Home / Recipes / Rachael Ray Spinach and Artichoke Dip (No Mayo or Cream Cheese) Recipe
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    Rachael Ray Spinach and Artichoke Dip (No Mayo or Cream Cheese)

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Adina Cappell's Note:

    This recipe features wine and fresh herbs, and offers a nice delicate flavor that works well for posh company, as well as Super Bowl parties in which everyone cheers for the New York team, rather than the New England team. Enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
    • 1 tablespoon butter
    • 3 garlic cloves, chopped
    • 1/2 onion, chopped
    • 2 tablespoons fresh thyme, chopped (a few sprigs or 2 teaspoons dried)
    • 1/2 small red bell pepper, seeded and chopped
    • 2 tablespoons all-purpose flour
    • 1/2 cup dry white wine
    • 1 cup chicken stock (or vegetable stock)
    • 1/2 cup half-and-half (or heavy cream)
    • 1 (15 ounce) can water-packed artichoke hearts, drained and coarsely chopped
    • 2 (10 ounce) packages spinach, defrosted and squeezed dry in kitchen towel (chopped)
    • 1 1/2 cups shredded Italian cheese blend (provolone, Parmesan, mozzarella and asiago, available in 10 ounce pouches on the dairy aisle of your)
    • salt & freshly ground black pepper
    • 1 round loaf crusty bread, top removed and cubed, bottom hollowed out to use as serving bowl
    • 1 loaf baguette (sliced at bakery or bread counter in market)

    Directions:

    1. 1
      To a medium saucepot, preheated over moderate heat, add about 2 tablespoons extra virgin olive oil, 2 turns of the pan in a slow stream. Add butter to oil. When butter melts, add garlic and onions to the pot. Sprinkle in thyme leaves.
    2. 2
      Saute 2 minutes, add chopped red pepper. Saute mixture a minute more. Sprinkle in flour, stir to coat vegetables. Cook flour a minute. Whisk in wine and reduce by half. Whisk in stock and thicken sauce 1 minute. Stir in half-and-half or cream. When sauce returns to a bubble, add artichokes, spinach and cheeses. Keep stirring until cheeses melt and sauce is well combined. Add salt and pepper and adjust seasonings to your taste.
    3. 3
      Pour dip into hollow bread bowl on serving platter and surround with sliced multi or whole grain bread for dipping. Reserve extra dip to warm and refill as necessary. Cut up bread bowl when baguette slices are gone. The bowl is the best part as it absorbs juices from the dip.

    Ratings & Reviews:

    • on December 13, 2014

      55

      i have been looking for an artichoke dip without those ingredients for awhile. So glad I found this one.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Rachael Ray Spinach and Artichoke Dip (No Mayo or Cream Cheese)

    Serving Size: 1 (340 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 535.9
     
    Calories from Fat 89
    16%
    Total Fat 9.9 g
    15%
    Saturated Fat 3.3 g
    16%
    Cholesterol 10.3 mg
    3%
    Sodium 848.9 mg
    35%
    Total Carbohydrate 90.6 g
    30%
    Dietary Fiber 9.7 g
    39%
    Sugars 5.4 g
    21%
    Protein 21.2 g
    42%

    The following items or measurements are not included:

    Italian cheese blend

    Ideas from Food.com

    “Everything

    Everything Holidays

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